Roasted Cauliflower & Butternut Squash Hummus
Hello… Fall? Are you there? Okay technically it is supposed to start on September 23rd… but this heat wave we are having is making me want it to come so badly!!! I am sure as usual in Southern California, it won’t be the slightest bit cold until February but I am hoping El Nino helps us out a bit this year!! The good thing is, you don’t need cold weather to enjoy this redonkulous hummus!!! Roasting veggies is my favorite way to get them in my bod and blending them with some beans makes them even better!!! For this recipe I used white cannellini beans to keep the color light. These beans have just a few fewer calories than garbanzo beans and no sugar, but all in all they are pretty interchangeable! I went a little cray while making this recipe and started with a simple lemon and thyme addition, but it needed another element so I threw in some cinnamon and BAM! A fall dip was created. Do yourself a solid and make this soon or pin it for later, I swear it will come in handy!!
First roast those veggies!
They shrink a ton while roasting so pay attention to my specific measurements as they are made BEFORE the roast.
Look at all of that beautiful nutrition!
And of course save some extra veggies for a pretty topping!
I served mine with triscuit thin crisps but also ate it with carrots this whole week!
Roasted Cauliflower and Butternut Squash Hummus
- 2 cups chopped cauliflower
- 2 cups chopped butternut squash
- 1 tablespoon + 1 teaspoon organic extra virgin olive oil
- 1 can cannellini beans (about 1.5 cups)
- 2 tablespoons tahini
- 1 teaspoon lemon zest
- 2 teaspoons fresh thyme
- 1/2 teaspoon cinnamon
- salt & pepper to taste
- Preheat oven to 425 degrees. Line a cookie sheet with parchment paper. In a bowl combine chopped cauliflower, butternut squash, 1 teaspoon of extra virgin olive oil and a pinch of salt and pepper. Toss to combine and pour onto the cookie sheet. Roast in the oven for 30 minutes or until lightly browned, stirring the veggies around halfway through.
- Once the veggies are roasted, set aside 1/4 cup of the roasted cauliflower and 1/4 cup of the roasted butternut squash. Let the veggies cool for about 10 minutes. Add the remaining veggies into a food processor with the rest of the ingredients. Blend on high until a creamy texture is achieved. Serve in a bowl and top with the reserved roasted veggies for style! Enjoy!